Low Fat Classic Stewed Chicken
Dive into the comforting flavors of this **Low Fat Classic Stewed Chicken**, a lighter twist on traditional homestyle chicken stew. This hearty recipe features tender, skinless chicken thighs simmered in a rich, savory broth infused with tomatoes, garlic, and fresh herbs. Vibrant vegetables like carrots, celery, and red bell pepper add a pop of color and nutrients, while a subtle touch of olive oil keeps it low in fat without sacrificing flavor. Ready in just over an hour, this one-pot wonder is perfect for a cozy, healthy dinner that the whole family will love. Garnished with fresh parsley for a burst of freshness, it’s a wholesome, low-sodium dish that pairs beautifully with crusty bread or over a bed of rice. Perfect for meal prep or an easy weeknight meal, this stewed chicken will quickly become a staple in your recipe collection!
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Recipe Information
Ingredients
- 6 pieces Chicken thighs, skinless and boneless
- 1 tablespoon Olive oil
- 1 medium Onion, chopped
- 3 cloves Garlic cloves, minced
- 2 medium Carrots, sliced
- 2 stalks Celery stalks, sliced
- 1 large Red bell pepper, chopped
- 2 tablespoons Tomato paste
- 1 14.5-ounce can Diced tomatoes, canned (no salt added)
- 2 cups Low-sodium chicken broth
- 1 leaf Bay leaf
- 1 teaspoon Fresh thyme, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Parsley, chopped for garnish
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion and garlic to the pot, and sauté until the onion is translucent, about 5 minutes.
Add the sliced carrots, celery, and red bell pepper. Cook for an additional 5 minutes, stirring occasionally.
Stir in the tomato paste and cook for 1 minute to deepen its flavor.
Add the diced tomatoes with their juices and the chicken broth to the pot.
Place the chicken thighs into the pot, ensuring they are submerged in the liquid.
Add the bay leaf, chopped thyme, salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer for 45 minutes, or until the chicken is tender and fully cooked.
Remove the bay leaf before serving.
Serve hot, garnished with fresh chopped parsley.
Nutrition Facts
Calories |
1702 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.1 g | 107% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 654 mg | 218% | |
| Sodium | 3210 mg | 140% | |
| Total Carbohydrate | 66.8 g | 24% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 38.7 g | ||
| Protein | 171.1 g | 342% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 275 mg | 21% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 3754 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
